Antelope fillet with red wine
Equipment
- 1 pan
Ingredients
- 800 grammes antelope fillet
- 1/2 bottles red wine
- 3 shallots
- 20 grammes butter
- 100 grammes very cold butter
- pepper and salts
Instructions
- Barge antelope fillets. Chop the shallots, late melt gentle butter in a pan and fruit the shallots.
- Joint, brings the red wine on taste and late for half reduce.
- Obtain of fire. Cut the cold butter in bits and klop these by wine to you gets a creamy sauce.
- Give green vegetables as a garnituur.